German sweet braided nut bread

German sweet braided nut bread

Based on 32 ratings
L

LAPÂTISSERIE

Contributor

Difficulty

Easy 👌

Preparation

30 min

Baking

35 min

Resting

60 min

Ingredients

2Servings
60 g
ground hazelnuts
54 g
flour
54 ml
milk (divided)
26 g
sugar (divided)
6 g
butter
¼
egg
4 g
fresh yeast
tsp
salt
tsp
ground cinnamon
20 g
confectioner's sugar
5 ml
water
flour for dusting
MetricImperial

Utensils

bowl, hand mixer with beaters, pot, spatula, oven, palette knife, rolling pin, knife, kitchen towel, baking sheet, parchment paper, pastry brush, sieve

How-To Videos

why-kneading-is-so-important

How to knead dough

how-to-measure

How to measure

Nutrition per serving

Cal440
Fat24 g
Protein10 g
Carb46 g
  • Step 1/7

    Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.
    • 54 g flour
    • 20 ml milk
    • 6 g sugar
    • 6 g butter
    • ¼ egg
    • 4 g fresh yeast
    • tsp salt
    • bowl
    • hand mixer with beaters

    Add flour, some milk, sugar, butter, egg, fresh yeast, and salt to a bowl. Beat slowly at first until everything is well mixed. Then knead well until the dough is no longer sticky and becomes smooth. Set aside for approx. 30 min.

  • Step 2/7

    Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.
    • 34 ml milk
    • 20 g sugar
    • tsp ground cinnamon
    • 60 g ground hazelnuts
    • pot
    • bowl
    • spatula

    Meanwhile, add the remaining milk, sugar, and ground cinnamon to a pot. Bring to a boil. Stir in ground hazelnuts. Remove from heat and pour the content into a bowl. Let cool in a fridge.

  • Step 3/7

    Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.
    • flour for dusting
    • oven
    • palette knife
    • rolling pin

    Pre-heat oven to 160°C/320°F. Dust the work surface with some flour. Roll out the dough into a 40 x 50cm/16 x 20 in. rectangle. With a palette knife, spread the nut filling onto the dough.

  • Step 4/7

    Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.
    • knife

    Roll up the dough along the width. Slice the dough along the length in half. Braid the two long logs carefully.

  • Step 5/7

    Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.
    • kitchen towel
    • baking sheet
    • parchment paper

    Place the braided bread onto a lined baking sheet. Cover with a kitchen towel and set aside for approx. 30 min.

  • Step 6/7

    Bake the bread at 160°C/320°F for approx. 35 min.
    • oven

    Bake the bread at 160°C/320°F for approx. 35 min.

  • Step 7/7

    Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!
    • 20 g confectioner's sugar
    • 5 ml water
    • pastry brush
    • sieve
    • bowl

    Sift confectioner’s sugar into a bowl. Add water to create a frosting. Brush the frosting onto the warm bread. Enjoy!

  • Enjoy your meal!

    German sweet braided nut bread

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